Water-in-oil spread with water base fruit composition

ABSTRACT

A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

This is a continuation of Ser. No. 09/298,415 filed Apr. 23, 1999 nowU.S. Pat. No. 6,171,624.

FIELD OF THE INVENTION

This invention is directed to an edible spread comprising a water basesugar composition. More particularly, the invention is directed to aheterogeneous edible spread comprising a water-in-oil composition havinga water soluble humectant and a varigate composition having a watersoluble humectant whereby the former and the later comprisesubstantially the same water activity.

BACKGROUND OF THE INVENTION

It is often recommended that individuals reduce their intake of fats,particularly saturated fats, in order to remain fit and in good health.Moreover, the reduction of overall caloric intake is of dietary interestin order to prevent obesity, diabetes, heart disease and the like.

Food manufacturers, in response to health and weight concerns ofconsumers, have attempted to reduce the fat content and calories ofvarious food products, particularly.spreads. Such reduced fat andcalorie products, unfortunately, are not only difficult to formulate butgenerally inferior in appearance, taste and texture when compared toconventional high fat and calorie products. Moreover, in order toenhance flavor in nonfat, low-fat and high-fat containing spreads, foodmanufacturers have combined spices, like cinnamon, with the variousproducts they prepare. The products having enhanced flavoring additives,unfortunately, often have an inferior appearance due to phaseseparation, bleeding or leaching of the various components combined toenhance the flavor of the spread.

It is of increasing interest to prepare a heterogeneous edible spreadthat has superior appearance, taste and texture. This invention,therefore, is directed to a heterogeneous edible spread comprising awater-in-oil composition having a water soluble humectant and a varigatecomposition having a water soluble humectant whereby the former and thelatter comprise substantially the same water activity, and preferably,substantially the same flavor, and unexpectedly result in aheterogeneous edible spread with superior appearance, taste, andtexture.

BACKGROUND REFERENCES

Efforts have been disclosed for making spreads. In U.S. Pat. No.5,837,307, a process for making low fat spreads is described, and theprocess entails a cold mixing procedure wherein a pre-gelled aqueousphase is mixed with an emulsion of fat.

Other attempts have been made for preparing spreads. In U.S. Pat. No.5,888,575, margarine spreads comprising saturated triglycerides aredescribed.

Still further, efforts have been made for preparing flavoringcompositions for spreads. In U.S. Pat. No. 5,783,247, flavoringcompositions suitable as a butter flavor block are disclosed.

SUMMARY OF THE INVENTION

In a first embodiment, this invention is directed to a heterogeneousedible spread comprising:

(a) a water-in-oil composition comprising a water soluble humectant; and

(b) a varigate composition comprising a water soluble humectant.

In a second embodiment, this invention is directed to a heterogeneousedible spread comprising:

(a) a water-in-oil composition comprising a water soluble humectant;

(b) a varigate composition comprising a water soluble humectant; and

(c) an emulsifier composition comprising at least one member electedfrom the group consisting of a monoglyceride and a diglyceride, andoptionally a polyglycerol ester of a fatty acid.

In a third embodiment, this invention is directed to a heterogeneousedible spread comprising:

(a) a water-in-oil composition comprising a water soluble humectant; and

(b) a varigate composition comprising a water soluble humectant wherein:

(i) the water-in-oil composition and the varigate composition havesubstantially the some water activity; and

(ii) the water-in-oil composition and the varigate composition eachindependently and optionally comprise a flavor that may or may not besubstantially similar.

In a fourth embodiment, this invention is directed to a hetergeneousedible spread comprising:

(a) a water-in-oil composition comprising a water soluble humectant;

(b) a varigate composition comprising a water soluble humectant; and

(c) an emulsifier composition comprising at least one member electedfrom the group consisting of a monoglyceride and a diglyceride, andoptionally a polyglycerol ester of a fatty acid wherein:

(i) the water-in-oil composition and the varigate composition havesubstantially the some water activity; and

(ii) the water-in-oil composition and the varigate composition eachindependently and optionally comprise a flavor that may or may not besubstantially similar.

In a fifth embodiment, this invention is directed to a food productcomprising at least one of the spreads defined by the first fourembodiments of this invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

There generally is no limitation with respect to the type ofwater-in-oil composition which may be used in the heterogeneous ediblespread of this invention other than that the water-in-oil compositioncan comprise a water soluble humectant and result in a heterogeneousspread that is desirable for human consumption and capable of comprisinga varigate composition comprising a water soluble humectant. However,the preferred water-in-oil composition is one which is prepared from afat phase and an aqueous phase wherein the fat phase comprises atriglyceride and the aqueous phase comprises a water soluble humectant.

The triglycerides which are employed in the fat phase that is used tomake up the water-in-oil composition of this invention may be naturallyoccurring and derived from vegetable sources, animal sources, or both.In addition to naturally occurring triglycerides, it is within the scopeof this invention to use triglycerides that have been modified eitherchemically, physically or genetically, or by any techniques whichinclude a combination thereof.

The vegetable derived triglycerides which may be used in this inventioninclude those which may be selected from the group consisting of soybeanoil, sunflower oil, palm oil, palm kernel oil, high and low erucicrapeseed oil, coconut oil, olive oil, sesame oil, peanut oil, corn oil,linseed oil, cotton seed oil, shea and mixtures thereof.

The animal derived triglycerides which may be used in this inventioninclude those which may be selected from the group consisting of fishoil, tallow oil, sardine oil, dairy fat and mixtures thereof.

Since the triglycerides which may be used in this invention may bemodified, again, by chemical, physical or genetic means, triglyceridesthat are hydrogenated, fractionated and/or interesterified may be usedin this invention. A more detailed description of the modifiedtriglycerides which may be used in this invention may be found in U.S.Pat. No. 4,425,371, the disclosure of which is incorporated herein byreference.

It is also within the scope of this invention to employ natural andsynthetic triglyceride replacements in the fat phase used to prepare thewater-in-oil composition of this invention. Triglyceride replacementsinclude, for example, compounds which may be classified as waxes, likejojoba oil, fatty acid esters, and mono- or disaccharides.

In a preferred embodiment, the triglyceride which makes up the fat phaseused to prepare the water-in-oil composition of this invention is atriglyceride derived from a vegetable source that is a physically,chemically or unmodified liquid triglyceride, or a mixture thereof. Itis further noted herein that the total amount of triglyceride present inthe water-in-oil composition of this invention can comprise, consistessentially of, or consist of triglyceride that is derived from avegetable source. The water-in-oil composition used to make theheterogeneous edible spread of this invention typically comprises about1.0% to about 75%, and preferably, from about 15% to about 50%, and mostpreferably, from about 30% to about 40% triglyceride based on totalweight of the heterogeneous edible spread, including all ranges subsumedtherein. The preferred triglyceride used in this invention is soybeanoil. In a most preferred embodiment, the triglyceride used in thisinvention is a mixture of triglycerides comprising partiallyhydrogenated oil and liquid oil wherein the former is oil that melts atabout 25° C. to abut 50° C. and the latter is oil that is a liquid atambient temperature. The ratio of partially hydrogenated oil to liquidoil is limited only to the extent that the resulting fat phase may beused to prepare a water-in-oil composition that can be used to make aheterogeneous edible spread. Often, however, no more than about 35%, andpreferably, no more than about 30%, and most preferably, no more thanabout 25% by weight of the total weight of the mixture of triglyceridesin the fat phase used to prepare the water-in-oil composition of thisinvention is partially hydrogenated oil.

In addition to triglycerides, the fat phase used to prepare thewater-in-oil composition of this invention may further compriseadditional additives which include flavors (in addition to its ownnaturally occurring flavor), colorants, vitamins, anti-oxidants,antimicrobials, protein sources, thickening agents, chelating agents,preservatives, pH buffers, fruit puree, and preferably, phospholipids,like lecithin. When lecithin, for example, is the additive of choice, ittypically makes up from about 0.01% to about 1.0%, and preferably, fromabout 0.05% to about 0.5%, and most preferably, from about 0.075% to0.20% by weight of the total weight of heterogeneous edible spread,including all ranges subsumed therein.

The aqueous phase comprising the water soluble humectant that iscombined with the fat phase to prepare the water-in-oil compositioncomprising the water soluble humectant used in this invention typicallycomprises from about 10% to about 40%, and preferably, from about 15% toabout 35%, and most preferably, from about 20% to about 30% water basedon total weight of the heterogeneous edible spread, including all rangessubsumed therein. In addition to water, the aqueous phase used toprepare the water-in-oil composition of this invention may furthercomprise additional additives including flavors (in addition to its ownnaturally occurring flavor), colorants, vitamins, anti-oxidants,antimicrobials, protein sources, thickening agents, chelating agents,preservatives, pH buffers as well as fruit puree. The preferred additiveused in the aqueous phase is a water soluble humectant. An illustratedlist of the water soluble humectants which may be used in the aqueousphase used to make the water-in-oil composition of this inventionincludes salt, sugar, sorbital, glycerol and mixtures thereof.

When salt is used, for example, in the aqueous phase that is combinedwith the fat phase to produce the water-in-oil composition of thisinvention, salt is added to taste and generally makes up from about0.25% to about 4.0%, and preferably, from about 0.5% to about 3.0%, andmost preferably, from about 0.75% to about 1.5% by weight of the totalweight of the heterogeneous edible spread, including all ranges subsumedtherein.

The preferred water soluble humectant which is used in the aqueous phasethat is combined with the fat phase to produce the water-in-oilcomposition comprising a water soluble humectant used to prepare theheterogeneous edible spread of this invention is sugar. Sugar may beadded to the aqueous phase in the granular and/or raw form. However,sugar is preferably added to the aqueous phase in the form of a syrup,like a commercially available syrup having about 30% by weight water,and about 70% by weight solids based on total weight of the syrup.Often, the preferred syrup which may be employed in this invention iscorn syrup having about 55% to about 65% of its total solid content inthe form of a saccharide such as fructose. When the preferred syrup isused, it typically makes up from about 10% to about 40%, and preferably,from about 15% to about 35%, and most preferably, from about 20% toabout 30% by weight of the total weight of the heterogeneous ediblespread, including all ranges subsumed therein.

It is especially noted herein that there is generally no limitation withrespect to the type or amount of water soluble humectant used in thisinvention (as long as a heterogeneous edible spread can be made), andthe amounts and types of water soluble humectant may be selectedaccording to taste. It is preferred in this invention, however, that thetype and total amount of water soluble humectant in the water-in-oilcomposition of this invention is such that the water-in-oil compositionhas substantially the same water activity as the varigate composition.(Water activity is defined to mean the ratio of the partial pressure ofwater above a sample being measured and the vapor pressure of pure waterat the same temperature. When the water activity is substantially thesame, this indicates that there is no water migration between aqueousphases).

When a protein source is, for example, added to the aqueous phase thatis combined with the fat phase to produce the water-in-oil compositionused in this invention, the amount of protein source (as calculated inpowder form) which is added is typically in the range of from about0.25% to about 5.0%, and preferably, form about 0.5% to about 3.0%, andmost preferably, from about 0.75% to about 2.0% protein source based ontotal weight of the heterogeneous edible spread, including all rangessubsumed therein. There is generally no limitation with respect to thetype of protein source added to the aqueous phase of this inventionother than that the protein source is capable of being used in aheterogeneous edible spread. An illustrative list of the protein sourceswhich may be used in this invention include dairy protein like wholemilk, semi-skimmed milk, skimmed milk, cultured buttermilk, buttermilkpowder, skimmed milk powder, yogurt, yogurt powder, quark, cottagecheese, whey powder, butter, mixtures thereof and the like, with yogurtpowder being the most preferred. An illustrative list of the non-dairyproteins which may be used in this invention include soy protein, riceprotein, mixtures thereof and the like.

Thickening agents which may be used, for example, in the aqueous phasethat is combined with the fat phase to produce the water-in-oilcomposition used in this invention is limited only to the extent thatthey increase the viscosity of the aqueous phase. Such thickening agentsare generally classified as hydrocolloids and often selected from thegroup consisting of xantham gum, guar gum, cellulose gum, carrageenangum, locust bean gum, alginate, viscosifying starches and mixturesthereof. Other thickening agents include gelling agents derived fromplants, microorganisms and animals. An illustrative list includescarrageenan, pectin, gellan gum, agar, olginate, maltodextrin andstarches. Other thickening agents may be used in this invention includethose described in Food Hydrocolloids, Volumes 1, 2 and 3, CRC PressIncorporated, Boca Raton, Fla. 1982 and 1983, as edited by MartinGlicksman, the disclosure of which is incorporated herein by reference.The amount of thickening agents employed is limited only to the extentthat the amount added will allow for the production of a heterogeneousedible spread when the aqueous phase and fat phase are combined andprocessed. Typically, the amount of thickening agent employed is about0.1% to about 2.0% by weight, and preferably, from about 0.15% to about0.5% by weight thickening agent based on total weight of theheterogeneous edible spread, including all ranges subsumed therein. In amost preferred embodiment, the thickening agent employed in thisinvention is an alginate, such as sodium alginate, and the amount ofalginate used in the aqueous phase is enough to give the aqueous phase aviscosity that is higher than the viscosity of the fat phase at about50° C. to a bout 60° C.

Chelators which may be added to the aqueous phase that is used to makethe water-in-oil composition of this invention are limited only to theextent that they may be used in heterogeneous edible spreads. Anillustrative list of chelators that may be used in this inventioninclude phosphates, citrates, acids, like gluconic acid andethylenediaminetetraacetic acid (EDTA). The preferred chelating agent isEDTA.

When a chelator is used in the aqueous phase of this invention, ittypically makes up about 0.001% to about 0.5%, and preferably, fromabout 0.002% to about 0.1%, and most preferably, from about 0.005% toabout 0.01% by weight of the total heterogeneous edible spread,including all ranges subsumed therein.

Other ingredients which may be added to the aqueous phase that iscombined with the fat phase to produce the heterogeneous edible spreadcomprising a water soluble humectant of this invention include pHmodifiers, like lactic acid and preservatives such as potassium orsodium sorbate, benzoic acid, acetic acid and phosphoric acid.Typically, the pH modifiers make up less than about 0.1% of the totalweight of the heterogeneous edible spread, and the preservativestypically make up less than about 0.2% of the total weight of theheterogeneous edible spread of this invention.

In a preferred embodiment, the aqueous phase of this invention comprisesa fruit puree such as an apple, blueberry or strawberry puree. The fruitpuree which may be used in this invention typically comprises fruit,sugar, a preservative and food coloring and it is commercially availablefrom suppliers like the J.M. Smucker Company. Typically, the amount offruit puree added to the aqueous phase is from about 0.0% to about 20%,and preferably, from about 1.0% to about 15%, and most preferably, fromabout 3.0% to about 8.0% by weight of the total weight of theheterogeneous edible spread.

It is especially noted herein that there is generally no limitation withrespect to the type or amount of fruit puree used in this invention (aslong as a heterogeneous edible spread can be made), however, the sugarin the fruit puree should be considered as water soluble humectant whencalculating the amount of water soluble humectant in the water-in-oilcomposition used to make the heterogeneous spread of this invention.

Emulsifiers which may be used to prepare the heterogeneous ediblespreads of this invention may be added to the fat phase, aqueous phaseor both phases. There generally is no limitation with respect to thetypes of emulsifiers which may be used in this invention other than thatthe emulsifiers can be used to make a heterogeneous edible spread.

An illustrative list of the emulsifiers which may be used to make theheterogeneous edible spreads of this invention include mono- anddiglycerides, partial polyglycerol esters, lecithin, polyoxyethylenesorbitan monoesters and polyglycerol polyricinoleates. Generally, theamount of emulsifier used to prepare the heterogeneous edible spread ofthis invention is less than about 1.5% by weight based on total weightof the heterogeneous edible spread.

The preferred emulsifier which may be used in this invention is amixture consisting of monoglycerides (iodine value of 60) andpolyglycerol esters of fatty acids (HLB 6.5). The former is sold underthe name of Dimodan OK and made commercially available from Danisco. Thelatter is sold under the name of Santone 3-1-SH and commerciallyavailable from Loders Croklaan. In a most preferred embodiment, theemulsifier is added to the fat phase prior to making the water-in-oilcomposition comprising the water soluble humectant. The preferred amountof emulsifier used is from about 0.2% to about 1.2%, and mostpreferably, from about 0.3% to about 0.7% by weight, based on totalweight of the heterogeneous edible spread, including all ranges subsumedtherein. Moreover, when monoglycerides and polyglycerol esters of fattyacids are used as the emulsifiers, the former typically makes up fromabout 1.0% to about 50%, and preferably, from about 5.0% to about 30%,and most preferably, from about 15% to about 25% by weight of the totalweight of the mixture of emulsifiers, including all ranges subsumedtherein.

Other examples of the types of additives which may be used in the fatphase and/or aqueous phase of this invention include coloring agentslike beta carotene, paprika, turmeric and annato; and antioxidants likenormal propyl gallate, tocopherols like vitamin E, butylatedhydroxyamisole and citric acid. Still further, additional examples ofthe types of additives which may be employed in the heterogeneous ediblespread of this invention are disclosed in U.S. Pat. No. 5,837,307, thedisclosure of which is incorporated herein by reference.

When preparing the fat phase and the aqueous phase that are used to makethe water-in-oil composition comprising the water soluble humectant, thecontents of the fat phase are mixed, and the contents of the aqueousphase are mixed. An emulsion is then made by combining the fat phase andthe aqueous phase. When making the emulsion, the fat phase and aqueousphase are mixed, stirred or agitated using any art recognized technique.The emulsion may be made at ambient temperature, atmospheric pressure orany pressure or temperature variations which will result in an emulsion.

The varigate composition having the water soluble humectant which may beemployed in this invention is limited only to the extent that it can beused to make a heterogeneous edible spread. The varigate compositiontypically comprises fruit (e.g., strawberry, apples, blueberries);sugar; water; pectin; calcium chloride, artificial or natural flavors orboth; thickeners, like xantham, locust bean gum, guar gum and mixturesthereof; food coloring (e.g., red 40 for strawberry varigates) andpreservatives like potassium sorbate. The varigate composition iscommercially available from suppliers like J.M. Smucker Company. Thevarigate composition is typically formulated according to taste, andpreferably, has a preservative concentration that is substantially thesame as the preservative concentration in the water-in-oil compositioncomprising the water soluble humectant. Most preferably, however, thevarigate composition has a water activity that is substantially the sameas the water activity of the water-in-oil composition. Thus,substantially the same water activity is observed in the two phases ofthe resulting heterogeneous edible spread.

When making the heterogeneous edible spread of this invention, forexample, the emulsion (comprising the fat phase and aqueous phase) isfed into a run tank where it is stored and maintained at a temperatureof about 50° C. to about 60° C. Prior to entering a scrape surface heatexchanger (A1-unit), a gas may optionally be fed into the emulsion inorder to aerate the emulsion prior to any crystallization of the fatphase. Such gases include nitrogen, carbon dioxide and mixtures thereof.The amount of gas which may be fed into the emulsion is only limited tothe extent that the desired water-in-oil composition produced therefromcan be used in a heterogeneous edible spread. Typically, about 5% toabout 35%, and preferably, from about 10% to about 30%, and mostpreferably, from about 15% to about 25% of the emulsion is gas, based ontotal volume of the emulsion with gas, including all ranges subsumedtherein.

Within the A-unit, the emulsion is mixed and cooled to start thecrystallization of the fat source (e.g., triglycerides) in the emulsion.The A-unit is typically maintained at a temperature from about 1° C. toabout 30° C., and preferably, from about 1.5° C. to about 20° C., andmost preferably, from about 2° C. to about 10° C.

The emulsion, which has begun to crystallize, is then fed to a slowlyturning pin mixer (C-unit). Within the pinmixer, sheer is applied (about100-900 RPM) for the phases of the partially crystallized emulsion todisperse. From the C-unit, the partially crystallized emulsion is fedinto a second scrape surface heat exchanger (A2-unit) which furtherchills and the partially crystallized emulsion to produce the desiredwater-in-oil composition.

Depending on the form of the desired heterogeneous edible spread (e.g.,tub, stick), an additional cooling unit may be used (B-unit) so that thehardness of the water-in-oil composition can be varied.

It is noted herein that when producing the water-in-oil composition, aninversion of the emulsion may or may not be required. Thus, if enoughwater is present in the system (e.g., about 70%), the initial emulsionfed in to the A1-unit will be an oil-in-water emulsion that issubsequently inverted by conventional techniques in either the C-unit. Amore detailed description of the process for making the water-in-oilcompositions is disclosed in U.S. Pat. Nos. 4,103,037, 4,917,915,5,169,668 and 5,837,307, the disclosures of which are incorporatedherein by reference. In this invention, the water-in-oil composition ispreferably from about 15.0% to about 75%, and preferably, from about 20%to about 50%, and most preferably, from about 35% to about 45% fat oroil (e.g., triglyceride or substitute thereof) based on total weight ofthe water-in-oil composition, including all ranges subsumed therein.

When the water-in-oil composition used in this invention is prepared,the aqueous phase in the water-in-oil composition is in the form ofdroplets having a size distribution (d3.3) of less than about 30microns, and preferably, less than about 10 microns. As used herein,d3.3 is defined as the mean volume of the droplet size distribution asdetermined by NMR spectroscopy. A more detailed description fordetermining droplet size may be found in U.S. Pat. No. 5,302,408 andColloid and Interface Science, by J. C. van Enden et al, 140 (1990) pp.105-113, the disclosure of which is incorporated herein by reference.

Furthermore, the actual solid fat content of the water-in-oilcomposition used in this invention may be expressed in terms of N-valuesas described in Fette, Seifein, Anstrichmitel, Vol. 80, pp. 180-186(1978), the disclosure of which is incorporated herein by reference. TheN-values for the water-in-oil composition in this invention are:

N₁₀=about 7 to about 50;

N₂₀=about 5 to about 40;

N₃₀=about 1 to about 30; and

N₃₅=about 0 to about 5.

When the water-in-oil composition of this invention is discharged fromthe A2-unit, the varigate composition comprising the water solublehumectant is pumped into the water-in-oil composition, preferablyimmediately before packaging. The amount of water-in-oil composition andvarigate composition in the final heterogeneous edible spread is limitedonly to the extent that a spread, desirable for consumer consumption, ismade. Typically, the final product (heterogeneous edible spread) hasabout 5% to about 30%, and preferably, from about 10% to about 25% andmost preferably, from about 15% to about 20% by weight varigatecomposition based on total weight of the heterogeneous edible spread,including all ranges subsumed therein.

When the varigate composition is pumped into the water-in-oilcomposition, it 30 may be done so in the form of, for example, drops,zigzags, streams, veins, swirls or ribbons. Preferably, the varigatecomposition is pumped into the water-in-oil composition in the form ofswirls.

The example below is provided to illustrate and facilitate anunderstanding of the following invention. The example is not intended torestrict the scope of the invention.

A vessel was charged with the following items:

% Weight based on total weight of the heterogeneous edible spreadPartially hydrogenated 8.7 bean oil (m.p. 42° C.) Liquid Bean Oil 30.7Distilled monoglyceride (iodine value 60) 0.4 Polyglycerol esters offatty acid (HLB 6.5) 0.1 Soy lecithin 0.1

The items were mixed in the vessel and heated to about 60° C. Theresulting product was a homogeneous solution that was used as the fatphase to produce the water-in-oil composition comprising the watersoluble humectant of this invention.

A second vessel was charged with the following items:

% Weight based on total weight of the heterogeneous edible spread Water24.6 Salt 1.0 Yogurt powder 1.035 Sodium alginate 0.3 EDTA 0.008Potassium sorbate 0.112 High fructose corn syrup (71% solids/42%fructose) 26.5 Lactic acid 0.1 Seedless strawberry puree 6.3

The items were mixed in the second vessel and heated to about 35° C. Theresulting product was a homogeneous solution that was used as theaqueous phase to produce the water-in-oil composition comprising thewater soluble humectant of this invention.

A run tank was charged with the fat phase to which the aqueous phase wasadded. The contents were stirred and heated to about 55° C. for about 1hour to produce a water-in-oil emulsion.

Trace amounts of Vitamin A and butter strawberry flavoring were added tothe emulsion. Nitrogen (20%) was injected into the emulsion and theresulting aerated emulsion was passed through an A-unit exiting at about5° C. The resulting cooled emulsion was then passed through a C-unit (30liters) having a shaft speed of about 400 RPM. The resultingcrystallized emulsion was subsequently passed through a second A-unit atabout 5° C. The resulting water-in-oil spread had a fat content of about39.5%.

A varigate composition with water soluble humectant (strawberry) waspurchased as made commercial available from J.M. Smuckers. The humectantconcentration of the varigate composition was modified by blending in,with a commercially available blender, sugar (end product had a wateractivity of 0.9 and a viscosity that was substantially similar to theviscosity of the water-in-oil composition). The amount of sugar blendedinto the varigate composition was enough to give the varigatecomposition substantially the same water activity as the water-in-oilcomposition.

Once the water soluble humectant concentration of the varigatecomposition was adjusted, streams of the water-in-oil composition (atabout 5° C. to about 10° C.) were joined with streams of the varigatecomposition to produce the heterogeneous edible spread having about 15%by weight varigate composition.

Approximately 50—8 oz. containers were filled with heterogeneous ediblespread comprising about 15% varigate composition. The containers werestored in a manner that mimicked consumer use. For example, thecontainers were stored at about 5° C. During periodic time frames, thetemperature of the containers was raised to about 20° C. for about 1hour (about the time the product would be on the consumers table). Afterabout 10 days of observation (about the time it takes for the consumerto use the product, the appearance and texture of the spread remainedsubstantially the same as when the heterogeneous edible spread was firstmade (as determined by visual inspection).

What is claimed is:
 1. A heterogeneous edible spread comprising: (a) awater-in-oil composition comprising a water soluble humectant; and (b) avariegate composition comprising a water soluble humectant, and thewater-in-oil composition and the variegate composition comprisesubstantially the same water activity wherein the heterogeneous ediblespread has an N₁₀ of about 7 to about
 50. 2. The heterogeneous ediblespread according to claim 1 wherein the heterogeneous edible spread maybe applied to a food product.
 3. The heterogeneous edible spreadaccording to claim 1 wherein the water-in-oil composition and thevariegate composition have a preservative at a substantially equalconcentration.
 4. The heterogeneous edible spread according to claim 1wherein the heterogeneous edible spread comprises gas.
 5. Theheterogeneous edible spread according to claim 1 wherein water-in-oilcomposition comprises from about 1.0% to about 75.0% triglyceride andfrom about 10.0% to about 40.0% water.
 6. The heterogeneous ediblespread according to claim 1 wherein the water-in-oil composition is notpeanut butter.
 7. The heterogeneous edible spread according to claim 1wherein the water-in-oil composition and the variegate composition eachcomprise substantially similar flavor.